Best 2 Chicken Mushroom And Bacon Pie Recipes

Embark on a culinary adventure with our comprehensive guide to creating the perfect chicken, mushroom, and bacon pie. This classic dish combines the savory flavors of succulent chicken, earthy mushrooms, and smoky bacon, enveloped in a golden-brown, flaky crust. Whether you're a seasoned chef or a home cook seeking a new comfort food, this article will provide you with the knowledge and inspiration needed to craft an unforgettable pie that will delight your taste buds and impress your loved ones.

Here are our top 2 tried and tested recipes!

CHICKEN, MUSHROOM AND BACON POT PIE

Chicken, Mushroom and Bacon Pot Pie image

Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3 slices streaky bacon
1 teaspoon garlic oil
5 ounces mushrooms, sliced
1/2 lb chicken thigh fillet, cut into small strips
7/8 ounce flour
1/2 teaspoon dried thyme
1 tablespoon butter
10 1/8 ounces hot chicken stock
1 tablespoon marsala wine
puff pastry sheet

Steps:

Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5

CHICKEN, MUSHROOM, AND BACON PIE

Chicken, Mushroom, and Bacon Pie image

In 'Nigella Express' by Nigella Lawson; 12 chicken thighs seems like a lot for 2 servings; unless they are tiny thighs, you should use your judgment.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3 slices bacon, cut into 1-inch strips
1 teaspoon garlic-infused oil
2 cups cremini mushrooms, sliced into 1/4-inch pieces
12 boneless skinless chicken thighs, each cut into 2-3 inch pieces
2 1/2 tablespoons flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon marsala wine
1 sheet thawed frozen puff pastry (half a 17.2 oz. package)

Steps:

Preheat oven to 425°.
Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick.
Cut a circle bigger than the top of each pie-pot for the lid; divide the chicken filling between the two.
Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes, turning them around halfway through cooking; once cooked, they should puff up magnificently.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around in the middle of cooking.
Use high-quality ingredients: The better the quality of your ingredients, the better your pie will taste. Look for fresh, organic, and local ingredients whenever possible.
Don't overcook the chicken: Chicken is a delicate meat, and it can easily become dry and tough if it's overcooked. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
Use a good quality puff pastry: The puff pastry is what gives the pie its flaky, buttery crust. Make sure you use a good quality puff pastry that is made with real butter.
Don't overfill the pie: If you overfill the pie, the crust will not be able to support the weight of the filling and it will collapse. Fill the pie no more than two-thirds full.
Bake the pie until the crust is golden brown: The pie is done baking when the crust is golden brown and the filling is bubbling.

Conclusion:

Chicken mushroom and bacon pie is a delicious and savory dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a chicken mushroom and bacon pie that will impress your family and friends.